This fruity and refreshing salad will be a beautiful and delicious guest at your next BBQ.
Peel the oranges and grapefruits, removing as much of the white pith as possible. Slice into wheels.2.
Put pine nuts in a dry skillet and cook over medium-low heat, stirring often, until golden and fragrant. When they're golden brown, transfer to a plate to cool, otherwise they will continue to cook in skillet and burn.3.
Whisk together lemon and orange juices, vinegar, salt, pepper and olive oil.4.
On a platter, layer the sliced fruits. Top with toasted pine nuts, crumbled feta and mint leaves. Drizzle with dressing.
This recipe is brought to you by TODAY with our partner Tasty and our sponsor Tums.